Snow Peas and Peas

Preparation info

  • Difficulty

    Medium

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 50 g ( oz) snow peas (mangetout), trimmed
  • ½ quantity goat’s curd dressing, plus 20 g ( oz) extra
  • mint oil, to taste
  • lemon juice, to taste
  • sea salt flakes
  • 50 g ( oz) podded green peas (about 125 g/ oz unpodded)

Method

Thinly slice the snow peas lengthways, avoiding the section that contains the peas — discard this section. Place the snow peas in a bowl, add the goat’s curd dressing, dress with a little of the mint oil and lemon juice and season with salt. Mix to coat well. Divide into 6 equal bundles with the ends neatly lined up. Trim the ends, then cut each bundle into 2 cm (¾ inch) sections. Set aside.

Bring 500 ml (17 fl oz/2 cups) water to the boil. Blanch the peas for 1 minute. Drain and refresh in iced water. Drain again, then remove the skins from the peas. Thinly slice the peas, place in a bowl, add the extra goat’s curd dressing, dress with a little of the mint oil and lemon juice and season with salt. Set aside.